A nourishing bowl of superfoods that helps you look and feel radiant — yes, please. This simple recipe for Mediterranean Quinoa Glow Bowls is vibrant, satisfying, and easy to make.
This version is vegetarian, though you can easily add cooked chicken or shrimp if you prefer.
The recipe serves two, or you can prepare one bowl now and save the other for meal prep.
How to make Mediterranean Quinoa Glow Bowls
Begin by cooking 2/3 cup of quinoa according to package instructions. That yields about 2 cups of cooked quinoa. When it’s ready, fluff and stir in a drizzle of olive oil, a pinch of kosher salt, and some black pepper.
Heat a skillet over medium. Add a splash of olive oil, then add one medium diced eggplant, a pinch of kosher salt, freshly ground pepper, and a pinch of crushed red pepper flakes.
Sauté the eggplant for 3–4 minutes until it begins to soften. Add about 6 ounces of chopped fresh spinach and 4–5 cloves of minced garlic. Cook another 2–3 minutes, adding a little more olive oil if the pan looks dry.
Stir in 1 tablespoon of lemon juice and 1/2 cup sliced sun-dried tomatoes. Taste and adjust with more kosher salt and pepper if needed. Cook just one more minute to meld the flavors.
Divide the cooked quinoa between two bowls or meal-prep containers. Top each portion with the sautéed eggplant, spinach, and sun-dried tomato mixture.
Finish with 1/2 cup crumbled feta divided between the bowls. The salty feta pairs beautifully with the lemony, slightly spicy veggies.
I topped my Mediterranean Quinoa Glow Bowls with some crumbled feta too 🙂
Mix everything together with a spoon and enjoy. The combination of quinoa, roasted eggplant, bright spinach, tangy sun-dried tomatoes, and creamy feta creates a balanced, flavorful bowl.
If you’ve meal-prepped the second bowl, it reheats beautifully in the microwave for a minute or so—perfect for a quick, healthy lunch the next day.
If you like Mediterranean Quinoa Glow Bowls, you might also like these recipes…
Tomato Spinach Couscous Bowls
Mediterranean Pasta with Chicken
Mediterranean Chicken Couscous Bowls
Mango and Spinach Glow Bowls
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Mediterranean Quinoa Glow Bowls
Mediterranean Quinoa Glow Bowls are a healthy, easy vegetarian recipe full of superfoods—perfect for meal prep.
Ingredients
- 2/3 cup quinoa
- Olive oil, kosher salt, black pepper, crushed red pepper flakes
- 1 medium eggplant, diced
- 6 ounces chopped fresh spinach
- 4–5 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 cup sliced sun-dried tomatoes
- 1/2 cup crumbled feta cheese
Instructions
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Cook the quinoa according to package directions. You should end up with about 2 cups of cooked quinoa. Stir in a little olive oil, kosher salt, and black pepper.
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Heat a skillet over medium and add olive oil. Add the diced eggplant, a pinch of kosher salt, black pepper, and crushed red pepper flakes. Cook 3–4 minutes, stirring occasionally.
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Add the chopped spinach and minced garlic. Add a touch more olive oil if needed, then cook 2–3 more minutes. Stir in lemon juice and sun-dried tomatoes, season to taste, and cook an additional minute.
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Divide the quinoa between bowls, top with the vegetable mixture, and finish with crumbled feta. Serve warm.
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